Chocolate, Fruit and Nut Ginger Cake Squares

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Chocolate, Fruit and Nut Ginger Cake Squares
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Health Score:
5,8 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
373
calories
Calories

Nutritional values

1 slice contains
(Percentage of daily recommendation)
Calorie373 kcal(18 %)
Protein6.32 g(6 %)
Fat14.3 g(12 %)
Carbohydrates58.17 g(39 %)
Sugar added19.08 g(76 %)
Roughage2.27 g(8 %)
Vitamin A37.8 mg(4,725 %)
Vitamin D0.08 μg(0 %)
Vitamin E4.35 mg(36 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.33 mg(30 %)
Niacin2.9 mg(24 %)
Vitamin B₆0.04 mg(3 %)
Folate50.33 μg(17 %)
Pantothenic acid0.17 mg(3 %)
Biotin10.8 μg(24 %)
Vitamin B₁₂0.06 μg(2 %)
Vitamin C2.22 mg(2 %)
Potassium234.24 mg(6 %)
Calcium70.73 mg(7 %)
Magnesium58.19 mg(19 %)
Iron2.09 mg(14 %)
Iodine2.4 μg(1 %)
Zinc0.83 mg(10 %)
Saturated fatty acids3.96 g
Cholesterol16.77 mg
Author of this recipe:
How healthy are the main ingredients?
cinnamonNutmegsugareggalmondraisin

Ingredients

for
25
For the gingerbread
4 cups
1 teaspoon
1 teaspoon
½ tablespoon
ground cinnamon
1 pinch
ground Cloves
½ teaspoon
grated Nutmeg
2 teaspoons
1 cup
clear honey
1 cup
sugar (scant)
½ cup
1
large egg (beaten)
For the filling
3 cups
chopped almonds
1 cup
1.333 cups
Apricot Jam
3 tablespoons
¾ cup
To decorate

Preparation steps

1.
For the gingerbread: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 33cm x 22cm|13" x 9" baking tin.
2.
Sift together the dry ingredients.
3.
Heat the honey, sugar and butter in a large pan until melted. Do not boil.
4.
Remove from the heat and gradually beat in the dry ingredients until the mixture comes away from the sides of the pan. Leave to cool for 5 minutes.
5.
Put the dough into a bowl and beat in the egg.
6.
Knead lightly on a floured surface until smooth. Add a little more flour if the dough is too sticky.
7.
Divide the dough in half and roll out 1 piece on a lightly floured surface and line the tin.
8.
For the filling: mix together all the ingredients and spread evenly over the dough.
9.
Roll out the remaining dough to fit the tin and place on top of the filling. Press the edges together well.
10.
Bake for 25-30 minutes until golden brown and cooked through. Cool completely in the tin.
11.
Cut the cake into squares and place a stencil on each square. Sift over a little icing sugar and carefully remove the stencil.